The Southern Cross Packaging Awards have been decided for the year, with the winners due to receive their awards at a presentation dinner at the Grand Hyatt Hotel in Melbourne, 4 October.
A recent study by Leatherhead Food International revealed that up to one third of food packaging may be contaminated with latex and the latex can be transferred to food in some cases. In one unnamed chocolate biscuit, the latex was 20 times the level that instigates a reaction. The wrapper contained 85ng/ml of latex.
BlueScope steel has announced the closure of its tin mill at Port Kembla following a review of the operation that confirmed the business was no longer viable.
Multisorb Technologies has introduced the FreshCard oxygen absorber to preserve the freshness and quality of packaged food and extend product shelf life.
Soup packaging has taken an interesting twist with manufacturer Campbellâ€™s of the UK launching two of its dry soup brands in a PET jar, manufactured by RPC Containers Blackburn.
The Australian Institute of Packaging in conjunction with the Centre for Design, RMIT University and the Sustainable Packaging Alliance combined to present a half-day forum on the New Packaging Covenant. Participants debated the issues surrounding the NPC that is due to expire this year and be replaced with NPC mark 2.
Compounds found in plastic products used to wrap or contain food and beverages have aroused concerns as possible cancer-causing agents because they can sometimes leach out of the plastic and migrate into the food, researchers are claiming.
Using a variety of technical 'tricks', packaging manufacturers have virtually built a 'firewall' against counterfeiters. Technical developments are revealing newer means of protection which also cater to the economic interests of the production industry
Food can only reach households in top quality if stored in the right packaging. Active wrappers protect sensitive products from light, air and mould, and intelligent packaging indicates whether the food is still as fresh as it should be.
As food evolves to accommodate the demands of an increasingly on-the-go world, in many cases it's the packaging that drives the change according to experts gathered at the Institute of Food Technologists Annual Meeting and Food Expo. And those packages are getting smarter.
What do you get when you cross an egg white with a crabshell? You get a thin film that prevents food from spoiling and can be eaten along with the food that it wraps
Consumer preference for soft drink and bottled water brands is significantly influenced by whether the beverage container closure is clear or opaque, according to a recently completed independent research project commissioned by Milliken & Company, a provider or additives for plastic containers.